Vicksta Recipe Reviews (Pg. 1) - Allrecipes.com (12043125)

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Chef John's Italian Meatballs

Reviewed: Jun. 2, 2014
I started to make this recipe exactly as the recipe states but had tremendous issues after adding the eggs. It produced a rather loose mixture that I could not roll up. I did use eggs from my chickens so the sizing may have been off but the recipe does not mention egg size. I used 2 large eggs and I shall change that to 2 medium eggs next time. I ended up having to add a lot more breadcrumbs to make up for the wetness of the mixture. As others had mentioned I regret not cooking these on a tray that would drain the grease. Also something I will do next time. Overall great flavour. After my adjustment they held together and held their shape. I did cook the meatballs for a little longer than specified but more to time with the rest of the meal. I wish I had taken them out at the right time (tasted and they were perfect) as they ended up a little chewy leaving them in for a little longer. Thanks for sharing. I will be making again.
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Jambalaya

Reviewed: Mar. 15, 2014
What a great recipe. As per another review I used Joslyns Creole seasoning for the Cajun seasoning. After reading up on file powder I substituted 1tsp of cornstarch added to enough COLD water to cover and mixed until dissolved. I added this for the thickening. I have made this several time and have enjoyed it enough there were no left overs. I did substitute beef broth for the chicken once and it tasted equally as good. I do struggle with my rice sticking to my pan even on the lowest heat setting, but regular stirring helps, although it has a tendency to mush the rice a little. Thanks for sharing!
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Creole Seasoning Blend

Reviewed: Mar. 15, 2014
I was directed to your recipe via another who recommended your seasoning. Glad I did. Easy to make and store in a Tupperware tub. Nice base flavouring for many dishes. I did omit the salt and cayenne pepper. Salt due to sodium issues and the pepper for the kids. Still tasted great. Thanks for sharing!
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Fried Cabbage II

Reviewed: Jan. 30, 2014
What a great way to jazz up cabbage. I did use an entire package of bacon for this, with a silly amount of cabbage to pair with. Only down fall was trying to find a frying pan accommodate that much cabbage until it cooked down. Cooked it in two batches. Tasted delicious. Will be cooking again. Started saving the grease from bacon to use for this recipe. Certainly not healthy, but very yummy once in a while.
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Best Ever Meatloaf I

Reviewed: Jul. 11, 2013
I love this easy meatloaf. First time I made it per the instructions. It was ok, a little wet and needed a little something. I use a can of tomato puree in place of the juice. I also add garlic, pinch of mixed herbs and some green bell pepper. After it is done cooking I drain the excess liquid (oily water) out of the dish and leave it (difficult to do but worth the time). Makes excellent sandwiches the following day. Thanks for sharing this recipe.
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Szechwan Shrimp

Reviewed: Oct. 29, 2012
I love love love this! I follow the recipe, however I do double the amounts. I like to spoon some extra sauce over my rice. It does lend to the richer side of sauce, which my husband dislikes. I would happily eat this everyday. Sure it would be equally as superb with chicken.
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High Temperature Eye-of-Round Roast

Reviewed: Oct. 29, 2012
For a basic idea, I liked this alot. I can skimp on the cost of a roast but have great results... thanks
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Wazzu Tailgate Chili

Reviewed: May 12, 2011
I am loving this! I think the pork beef combo makes a big difference. I set this up before work, leave on low in my crokpot for approx 8 - 10hrs. Makes great leftovers too.
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10 users found this review helpful

Marinated Grilled Shrimp

Reviewed: May 12, 2011
Awesome and quick! I always triple the ingredients and add alot more garlic. I often do not have fresh ginger when I prepare this, but it tastes just fine without. I have used this with chicken too. Tip for using with chicken, cook the chicken first or the sauce has a tendancy to stick to the pan. If you need to leave on the stove longer than anticipated you can easily add more water to the pan.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Mar. 16, 2011
I made these for girls night in. Superb! For those people wanting to lower the heat, add some plain yogurt to the hot sauce. This also thickens the sauce too. Thank you so much for the recipe!
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Focaccia Bread

Reviewed: Jan. 22, 2011
I like this quick and easy recipe. I used juice from my crushed garlic tub instead of the powder, I also added more herbs than were called for. I found the bread to be a little doughy. Which ultimatly caused some under cooked issues in the middle. Perhaphs I needed to let it rise a little longer
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4 users found this review helpful

 
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